Turkey Risotto with Bubble & Squeak
Make use of those leftovers, whether you didn't consume all your turkey over the festive period or you have just a little left from your Sunday roast, this recipe mixes traditional bubble and squeak with risotto to create a bowl of deliciousness.
Turkey Risotto with Bubble & Squeak
Make use of those leftovers, whether you didn't consume all your turkey over the festive period or you have just a little left from your Sunday roast, this recipe mixes traditional bubble and squeak with risotto to create a bowl of deliciousness.
- Serves: 6
- Prepare: 10 Minutes
- Cook: 25 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Ingredients
- 250g risotto rice
- 150g rutter
- freshly ground black pepper
- sea salt
- 100ml olive oil
- 1 large onion, peeled and finely chopped
- 1 grated garlic clove
- 1 sprig of finely chopped thyme leaves
- 1.4L vegetable stock
- 1 grated carrot
- ½ shredded cabbage
- 2tsp light mascarpone
- 125g grated parmesan
- 6g finely chopped tarragon
- 250g shredded turkey
Method
- Start by making the bubble and squeak. Heat a splash of oil in a frying pan and add the chopped carrots, letting them sizzle over a medium heat until they’re starting to soften. Add the shredded cabbage and turkey, stir well to combine with the carrot, and then pour in 100ml of stock. Let the mixture bubble gently for a few minutes, warming the turkey and cooking the cabbage. Season and set aside
- For the risotto, melt 75g of butter in a large pan. Add the onion, garlic and thyme, sweating them over a medium heat until they’re softened but not browned
- Add the rice to the onion mix and stir thoroughly to ensure each grain is well coated with butter. With the pan still on a medium heat, stir a ladleful of hot stock into the rice and stir. Keep stirring until the rice has absorbed the liquid, and then add another ladleful of stock. Stir constantly, adding the stock gradually as the rice soaks it up. Once 1l of stock has been added, remove the rice from the heat
- Check the risotto to make sure the rice is cooked through. Add more stock if it’s too thick. You might not need all of the stock to get a consistency you’re happy with
- Stir the bubble and squeak and the mascarpone through the rice. Again, you can add a splash more stock if you want to loosen the mixture
- Serve the risotto in a large bowl, sprinkled with Parmesan for a finishing touch
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Authentic Italian Bolognese recipes tend to result in a rich, meaty sauce that’s less tomatoey than those we’re generally accustomed to.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Frequently asked questions
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We work with farmer Ed Walters. The Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Every day they explore their natural surroundings pecking at the grass and bales in the fresh air. The turkeys eat a natural diet, they are fed on high quality organic feed (a mix of wheat, barley and oats).
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Organic turkey is made of several butchered cuts that come from a turkey reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.
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There are a number of studies that suggest organic turkey is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic turkey is a good idea. They range from the contribution of organic turkey to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional turkeys having a detrimental effect on our health. We work with farmer Ed Walters - the Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Like us, they are passionate about the welfare of their animals. Ed carefully rears slow growing traditional Bronze turkeys for us, an old-fashioned breed that provides a bird with fantastic flavour and even coverage of meat. The flavour of the bird is made even better by slow growth to natural maturity.